Nasi goreng recipe with chicken and prawns


This wholegrain nasi goreng recipe is a taste trip to Malaysia. The country’s dishes draw inspiration from its unique melting pot of cultures, cuisines and flavours. This nasi goreng made with wholegrain rice, chicken and prawns is the perfect healthy weeknight supper.

Rice is such a versatile ingredient and it takes on a depth of flavour in this recipe. You can also serve your nasi goreng recipe with a fried egg slices. Along with a whole host of nutrients, the egg also adds great texture to the dish.

Use wholegrain rice in this dish to make it especially nutritious. All parts of the crop are used in wholegrain rice whereas the fibrous bran and the nutritious germ are removed in white rice. This makes wholegrain rice around four times higher in fibre.

The prawns in this nasi goreng recipe are a rich source of selenium. This is a powerful antioxidant that can fight cell damage and inflammation in the body, supporting our hearts, brains and digestive systems. They also contain iron and B vitamins to keep our blood and muscles healthy.

Together with the chicken and brown rice, this dish is a great source of protein and vitamins to nourish your body.

Discover more wellbeing wisdom:


  • 300g wholegrain rice
  • 3 organic eggs
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • Glug of extra virgin olive oil
  • 2 banana shallots, finely sliced
  • 2 cloves of garlic, grated
  • 2 red chillies, sliced
  • 2 tbsp of Malaysian curry powder, or standard curry powder with 1 tbsp of cinnamon and 1 tbsp fennel seeds
  • 400g prawns (raw is best, but feel free to use frozen or cooked)
  • 100g cooked organic chicken thigh (breast is fine, as are leftovers, be it chicken, pork or lamb)
  • 120g petit pois
  • 2 tbsp ketjap manis
  • 1/2 de-seeded cucumber, diced
  • Lime wedges to serve


  1. Cook the rice according to the instructions on the packet, then drain and spread out on a tray to cool as quickly as possible. It’s great if you can then refrigerate it for a couple of hours, but don’t worry if not.
  2. Beat the eggs with a teaspoon of the soy and fish sauces. Heat some oil in a wok and cook the eggs as you would an omelette, bringing the edges into the middle of the pan as it cooks. Try not to let it colour too much, it should remain quite pale.
  3. Remove from the pan, roll into a cigar, slice into ribbons, then set aside.
  4. Add some more oil to the pan and fry half the shallots until crisp. Remove from the pan and drain on kitchen paper. As they cool they should crisp up a bit.
  5. Heat the wok again and add in the garlic, sliced chillies and the remaining shallots, curry powder and a few tablespoons of water, being careful not to splash hot oil around as it will spit.
  6. Cook for one minute, then add the prawns, chicken and peas. Stir-fry until the prawns are pink and no longer translucent.
  7. Add the remaining fish sauce, soy sauce and ketjap manis, then stir in the rice and cook, stirring over a high heat for two to three minutes.
  8. Fold in the sliced egg and garnish with the cucumber and crisp shallots. Serve with lime wedges.